Quick-brew infuser press
An inner chamber holding leaf and water inside an outer jug, with a valve released by a button so the liquor drains through and the leaf stays behind. It reproduces the one mechanical requirement of short-steep brewing — separating liquid from leaf quickly and completely — without any of the skill of pouring a gaiwan.
Identity
- Category
- Brewing vessel
- Native name
- 飄逸杯
- Romanised
- piao yi bei, piaoyibei
- Also called
- gongfu brewing cup, drain-through brewer, easy gongfu maker
- Material
- Borosilicate glass or heat-resistant plastic with a silicone-sealed valve
- Typical capacity
- 200–500 ml
- Skill level
- Beginner
Porosity
Not porous. It contributes nothing of its own to the liquor, so it can be moved between teas freely and washed with detergent without consequence.
Where it comes from
Taiwanese in design and now widely made. It is a modern device rather than a traditional vessel.
Named here rather than presented as generic equipment. The object belongs to a practice, and TeaHQ describes it from the outside.
If you do not own one
A gaiwan and a pitcher do the same job better and teach more. The press wins on burnt fingers avoided and on being usable at a desk with one hand.
This one is not marked essential. The tea can be made without it.
Brewing methods it is used for
- Gongfu brewing (gaiwan) — A high-leaf, low-volume, many-infusions approach: a great deal of leaf in a small vessel, steeped for seconds at a time and poured off completely, repeatedly.
- Western brewing (teapot or mug) — A small amount of leaf in a large volume of water, steeped once for a few minutes and then strained off. The approach most English-speaking drinkers already know, and the one most teas sold in the West are made for.
Tea types it suits
Care and maintenance
The valve seal traps leaf and is the part that fails — dismantle it periodically rather than rinsing the assembled unit. Plastic bodies take on aroma from smoky and heavily roasted teas.
Other brewing vessels
- Berrad (Maghrebi teapot)
- Boiling teapot
- Brewing saucepan
- Çaydanlık (Turkish double kettle)
- Chawan (matcha bowl)
- Chinese lidded mug
- Cold brew bottle
- Dagwan (Korean teapot)
- Dobin
- Enamel-lined cast iron teapot
- Gaiwan
- Glass teapot
- Glazed stoneware teapot
- Houhin
- Kyusu
- Nixing pottery teapot
- Plastic teaware
- Plunger tea press
- Porcelain teapot
- Ru-glaze crackle ware
- Shiboridashi
- Silver teapot
- Stainless steel teapot
- Travel gongfu set
- Travel infuser bottle
- Unglazed clay teapot (non-Yixing)
- Western teapot
- Yixing teapot
- Zavarnik (concentrate pot)
Sources
This page is TeaHQ synthesis. No external source stands behind the description, the material or the account of how the object is cared for. Where the record names a tradition, that attribution is TeaHQ’s own reading of common practice rather than a citation.
TeaHQ names no maker, brand or shop and has nothing to sell. Nothing on this page should be read as advice to buy the object — the substitute note above exists because owning it is usually optional.
Written comparisons
Where TeaHQ has set this piece of teaware against something it is routinely confused with, and argued the differences out in full.
- Plunger press vs quick-brew infuser press — Two glass vessels that both give leaf complete freedom to expand, and only one of them stops brewing when you want it to. Separation at the end of a steep is the mechanical requirement of tea, and the plunger borrowed from coffee does not meet it.